I really want to cook this on the stone for the entire time since the screen made the edges a little chewy. I may have to use a big piece of cardboard and parchment paper for a proper launch of a 16in.

Have you ever had a real Vito & Nick's pizza and, if so, how did your pizza compare? Also, what recipe did you use for your V&N clone?

Peter

Peter,

I have not. I've only had Vito and Nicks II which is total crap. Here is the recipe I used. These pizzas must be cooked 100% on the stone though to do them right. This dough was a little wet actually as that is why I screened it (which actually ruined it). I did make another the night before though on the stone and it was decent.

Sorry for the dumb questions but do you use a rolling pin or push it out by hand?

Joel

There is never a dumb question when it comes to pizza. I flatten it out by hand till its about 8 inches round in diameter and then the rolling pin takes over. I used to suck so bad at rolling but practice is all you need.

I have not. I've only had Vito and Nicks II which is total crap. Here is the recipe I used. These pizzas must be cooked 100% on the stone though to do them right. This dough was a little wet actually as that is why I screened it (which actually ruined it). I did make another the night before though on the stone and it was decent.

Curious to know this too. I'm pretty sure most pizza operators use about 425 for midwest-style thin crust. I'm curious what (if any) advantage a BS would offer for this style that typically uses low temps and long bake times.

That looks like a mighty tasty pie right there! We had a ice storm yesterday, and I watched it while eating a Chi thin style I had pulled from the oven. It is the holiday season for sure. Maybe Santa will bring me a BS.

Curious to know this too. I'm pretty sure most pizza operators use about 425 for midwest-style thin crust. I'm curious what (if any) advantage a BS would offer for this style that typically uses low temps and long bake times.

I cooked that around 520 and it was done in about half the time my normal Chi-thins cook for in a cutter pan. Something very different happened on this bake...I think the biggest difference was that the sauce cooked real hot and boy did it wake the flavor up for my thin crust pizzas now. Crust turned out way different too.

I cooked that around 520 and it was done in about half the time my normal Chi-thins cook for in a cutter pan. Something very different happened on this bake...I think the biggest difference was that the sauce cooked real hot and boy did it wake the flavor up for my thin crust pizzas now. Crust turned out way different too.

I cooked that around 520 and it was done in about half the time my normal Chi-thins cook for in a cutter pan. Something very different happened on this bake...I think the biggest difference was that the sauce cooked real hot and boy did it wake the flavor up for my thin crust pizzas now. Crust turned out way different too.

Thank you CDN....I can't wait to add my new Sicilian oregano to the mix on this type of pizza; very excited!

Deb.....yes, very good different. Each square held up "firm,slightly crisp, yet foldable"all the way to the center. My normal style is baked in cutter pan with a very pale tan color, soft and foldable(often with too much grease right in the dough and pretty big gum line) but it's one of those deals where it is what you grew up with and I can duplicate that real well. This style was really only made at a few joints back in the day in my home town of Aurora....I've known all along that most other "Chicago style" pizza joints baked up a bit crispier crust....that is what I have now with this higher heat and baked right on stone, zero gum. It is really good pizza Deb.

Thank you CDN....I can't wait to add my new Sicilian oregano to the mix on this type of pizza; very excited!

Deb.....yes, very good different. Each square held up "firm,slightly crisp, yet foldable"all the way to the center. My normal style is baked in cutter pan with a very pale tan color, soft and foldable. This style was really only made at a few joints back in the day in my home town of Aurora....I've known all along that most other "Chicago style" pizza joints baked up a bit crispier crust....that is what I have now with this higher heat and baked right on stone. It is really good pizza Deb.